Crispy chicken pieces simmered in a zesty hot sauce and brown sugar blend—this slow cooker favorite is bold, satisfying, and simple to make.

1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces

⅓ cup cornstarch

⅓ cup oil (vegetable or olive oil)

½ cup hot wing sauce (like Frank’s)

½ cup brown sugar

1 tablespoon apple cider vinegar

¼ cup water

Chopped scallions, for garnish

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Toss chicken pieces with cornstarch in a bowl or zip-top bag until fully coated.

In a skillet, heat oil over medium-high heat. Lightly brown chicken on all sides in batches (do not cook through).

Transfer browned chicken to the slow cooker.

In a bowl, whisk together hot wing sauce, brown sugar, vinegar, and water. Pour over chicken.

Cover and cook on low for 4 hours, stirring occasionally.

Once done, garnish with chopped scallions and serve over rice or noodles.

Substitute chicken thighs for juicier meat.

Adjust heat level with more or fewer chipotle chiles or red pepper flakes.

Add vegetables like bell peppers or broccoli during the last hour for a complete meal.

For a thicker sauce, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) in the last 30 minutes.